Fresh Mozzarella
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
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Galbani® Ciliegine & Crispy Salmon Salad
INGREDIENTS
SALAD
| 1 large | Salmon fillet (skin-on) |
| 1 tsp. | Paprika |
| 3-4 tbsp. | Extra virgin olive oil |
| ½ cup | Brussels sprouts, halved |
| 1 head | Butter lettuce |
| 7-8 leaves | Radicchio |
| ½ pint | Cherry tomatoes, halved |
| ⅓ cup | Yellow zucchini, julienned |
| 8 oz. | Galbani Fresh Mozzarella Ciliegine, drained |
| Kosher salt and freshly ground white pepper to taste |
DRESSING
| 2 tbsp. | Freshly squeezed lemon juice |
| 2-3 tbsp. | Extra virgin olive oil |
| 2 | Large garlic cloves, smashed |
| 1 tsp. | Dried oregano |
| Kosher salt and freshly ground white pepper to taste |
METHOD
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To make the dressing, whisk together lemon juice, extra virgin olive oil, smashed garlic cloves, oregano, salt, and black pepper in a bowl. Let sit while you prepare salad.
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To make the salad, season salmon generously with paprika, salt, and black pepper.
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Place 1 tbsp. olive oil in a skillet over medium high heat. Once hot, place the salmon skin-side down in the skillet.
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Cook skin-side down for about 5 minutes. Flip and continue to cook 3–4 minutes on the other side until the salmon easily releases from the pan and is cooked through.
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Remove salmon from the skillet, remove the skin, and let cool.
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While pan is still hot, add a touch more oil and Brussels sprouts. Flip sprouts until they develop a nice char, and remove.
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Arrange butter lettuce and radicchio leaves in the bottom of a serving bowl. Add Brussels sprouts, cherry tomatoes, julienned yellow zucchini, and Ciliegine.
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Break apart pieces of cooled salmon and salmon skin—and tumble decoratively on the top.
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Remove the garlic from the dressing, whisk again, and pour over salad. Serve.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments
